The Classic Pasta Cookbook - Hardcover

Hazan, Giuliano

Hardcover

ISBN 10: 1564582922 ISBN 13: 9781564582928

Publisher: Dk Pub, 1993

Synopsis

Offers more than one hundred recipes from all regions of Italy for both classic and innovative dishes, a photographic catalogue of pasta types and shapes (both store-bought and homemade), and instructions on making pasta and sauces from scratch.

About this title

Review

It's not every chef or cookery writer who gets his old mum to write a Foreword to his book. But if the said mum happens to be the Godmother of Italian cooking then a word from her, surely, introducing her boy to his readership, will do the fortunes of the family firm no harm? Thus the Foreword to Giuliano Hazan's Classic Pasta Cookbook is contributed by the great Marcella, who in evidence of her son's devotion to pasta vouchsafes a glimpse of his tortelloni-gorging feats, aged three.

Evidently he hasn't looked back. The Classic Pasta Cookbook, produced to Dorling Kindersley's immaculate visual house standards, is a comprehensive pasta manual, dealing successively with recognising the scores of different shapes of it, with making it, saucing it, stuffing it and baking it. A long introductory chapter dealing with "Classic Sauces" ("Pesto", "Pomodoro e Basilico", "Puttanesca", "Ragu", "Carbonara" and so on) is followed by sections giving recipes for the different groups of pasta shapes--long, ribbons, tubes and so forth--carefully distinguishing between the types of sauce suitable for the various shapes. Long, dried pasta such as spaghetti take better to sauces based on olive oil, tomatoes or seafood, such as the basic but wonderful "Aglio e Olio", the barely-cooked "Alla Checca" (fresh tomatoes, herbs and Mozzarella) or "Al Tonno Fresco" (with fresh tuna and roasted peppers). Hand-made ribbon egg-pasta shapes such as fettucine are more appropriate to cream and butter-based sauces such as the classic "Al'Alfredo" (butter and cream) or Marcella's "Al Limone" (lemon and cream).

The Classic Pasta Cookbook really is one of those books you could find yourself using over and over again. The selection of recipes is comprehensive and wide ranging; the dishes themselves are put together with great discrimination and skill. No wonder his mother's proud of him. --Robin Davidson

Review

A born teacher, Hazan gives clear and easy to follow instructions for making pasta and for cooking more than 100 pasta dishes. Luscious colour photos in this lavish large-format book demonstrate all you need to know about Italian pasta, from making fresh egg pasta to why particular shapes pair best with certain kinds of sauces. Published in 1993, The Classic Pasta Cookbook remains an ideal way to develop and perfect your pasta repertoire. There are classic recipes, and less renowned dishes like Spaghetti with Leeks, Shallots and Red Onions, and Puttanesca Bianca.

Edition details

• Publisher: Dk Pub
• Publication date: 1993
• Language: English
• ISBN 10: 1564582922
• ISBN 13: 9781564582928
• Binding: Hardcover
• Edition number: 1
• Number of pages: 160